Slow Cooked Winter Vegetable Soup Recipes

SLOW COOKER VEGETABLE SOUP

Steps:

• Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
• Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

SLOW COOKER WINTER VEGETABLES WITH COCONUT MILK AND SAMBAL

Steps:

• Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.
• Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

SLOW-COOKED WINTER VEGETABLE SOUP

Steps:

• Place vegetables and beans in slow cooker. Add broth and dressing; cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
• Remove 1-1/2 cups vegetables with slotted spoon; place in blender. Use ladle to remove 3/4 cup broth; add to blender. Blend until smooth; return to slow cooker. Stir in parsley and black pepper.
• Serve topped with cheese.

HEARTY WINTER-VEGETABLE SOUP

Steps:

• Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
• Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

SLOW-COOKER WINTER VEGETABLE STEW

Steps:

• In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
• Cover; cook on Low heat setting 8 to 10 hours.
• In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

ROASTED WINTER VEGETABLE SOUP

Steps:

• Heat oven to 425°F.
• In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
• In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
• Ladle into serving bowls, and garnish with additional cheese.

SLOW COOKER ROOT VEGGIE WINTER SOUP

Steps:

• Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.
• Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.
• Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.
• Season with white pepper; garnish with green onion.